Learn how we classify grains and wheats in biological families, species, and subspecies, and know the difference between wheat, emmer, einkorn, spelt, and khorasan.
BREAD is an independent magazine for bread lovers, made by bread lovers. At the crossroads of home baking and professional artisanal baking, BREAD is an entertaining and inspiring journey that invites you to build meaning and deeper connections through bread. More about us.
Connecting people through bread
Issue 22’s feature section is all about growing grain to make bread: In this issue, we look into grain, farming, and what they mean to us as bakers in homes and artisanal bakeries. And of course, we bake bread.
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Dig your hands into dough. Learn about techniques and methods. Read and watch inspiring stories from bakers and bakeries around the world.
An overview of the vocabulary and concepts that serve to distinguish the sorts of grains we as bakers have at our disposal.